Thai-style pumpkin soup with coriander pesto
This Thai-style pumpkin soup blends the richness of pumpkin with the warm spices of Thai cuisine and a fresh coriander pesto. The creamy texture, enhanced by coconut milk and curry paste, makes it a comforting dish for any night.
Cook time 25 min
Prep time 25 min
Ingredients:
2 tbsp lemon juice2 garlic cloves
1/3 cup olive oil
1 tsp ginger root
1 tbsp curry paste
8 cups pumpkin
2 cups vegetable broth
2 cups coconut milk
This Thai-style pumpkin soup with coriander pesto is a savory and aromatic dish that merges the rich flavors of Thai cuisine with the warmth of pumpkin soup. It's perfect for cozy nights in and packed with healthy ingredients. Plus, the coriander pesto adds an invigorating freshness that complements the creamy texture of the soup. Let's dive into this flavorful journey!
Instructions:
- Start by peeling and chopping the pumpkin into medium-sized pieces. Set aside.
- In a large pot, heat some olive oil over medium heat.
- Add the minced garlic and grated ginger to the pot. Sauté for about 2 minutes, until fragrant but not browned.
- Stir in the curry paste and cook for another 1-2 minutes.
- Add the chopped pumpkin to the pot and stir to combine with the garlic, ginger, and curry paste.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-30 minutes, or until the pumpkin is tender. Stir occasionally.
- Once the pumpkin is tender, remove the pot from the heat.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender.
- In a small bowl, mix together the lemon juice and olive oil. This mixture will be drizzled over the soup before serving.
- Ladle the soup into bowls.
- Drizzle a little of the lemon juice and olive oil mixture over each serving.
- Garnish with coriander pesto (recipe not provided) and serve immediately.
Your Thai-style pumpkin soup with coriander pesto is now ready to enjoy. This delightful dish pairs well with a side of crusty bread or a fresh salad. Enjoy the layers of flavors and the comfort of a warm soup, enhanced by the zesty coriander pesto. Happy cooking!
Thai-style pumpkin soup with coriander pesto FAQ:
You should simmer the pumpkin soup for about 20-30 minutes until the pumpkin is tender. Stir occasionally to prevent sticking.
Yes, you can store leftover pumpkin soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months.
If you prefer a different option, you can substitute coconut milk with almond milk or soy milk, but this will alter the flavor and creaminess of the soup.
A large pot or Dutch oven is recommended for this recipe, ideally at least 5-6 quarts, to accommodate all the ingredients and allow for stirring without spills.
The pumpkin is done when it is tender enough to be easily pierced with a fork. This typically takes about 20-30 minutes of simmering.
Tips:
- Roast the pumpkin beforehand to enhance its natural sweetness and depth of flavor.
- Use fresh ginger root for a more vibrant and authentic taste.
- Adjust the amount of curry paste according to your heat preference.
- Blend the soup in batches to avoid overfilling the blender, and puree it until smooth for the best texture.
- Garnish with a drizzle of coconut milk or a sprinkle of fresh coriander leaves for an extra touch of flavor and presentation.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 3.64g
Carbohydrates 16g
Fiber 2.55g
Sugar 8g
Fat 33g
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